Saturday, January 1, 2011

Creamy Chicken & Noodles - Dinner


Tonight we had a delicious meal prepared in the slow cooker. I am pretty much in love with our slow cookers (yes, we have 2). This meal was made in our large cooker, I believe it is a 5 quart.

We started doing the prep around 12:45 or so, it was super easy to prep. As it cooked for 4 hours on high, I putzed around and finished the first crossword puzzle in my 365 days of crosswords book (Here's the book if you're interested). We shredded the chicken as called for in the recipe, then left it cook on low for the additional hour while we made a trip to the grocery store.

We just ate dinner (around 6:45) and WOW! it was fantastic. Super delicious comfort food perfect for a chilly night like tonight. It came out a little thinner than we expected, but is tasty, definitely would be good with a roll or puff pastry crust topping too (pot-pie-style).

The only real addition/change that we added was to throw in some baby carrots to be healthier (haha). However, if you wish to do this, I'd recommend putting them in at the start of cooking, rather than during the last hour like we did.

On to the recipe!

Creamy Chicken & Noodles (Slow Cooker)

Ingredients:
  • 3 to 4 chicken breasts
  • 2- 10 3/4 ounce cans cream of chicken soup
  • 1/2 cup butter, sliced
  • 4- 10 3/4 ounce cans chicken broth
  • 24 ounce package frozen egg noodles
Combine first 4 ingredients in a slow cooker.
Cover and cook on low 8 hours or high 4 hours.
One hour before serving, remove chicken, shred, and return to cooker.
Stir in frozen noodles; cover and cook on low 1 hour longer.

1 comment:

  1. Definitely sounds yummy, Jamie. How could you go wrong with creamy chicken & noodles? :)

    ReplyDelete